Soups. Man, I love them soups. Super easy to make. Super easy to portion out for the week on your meal prep day. Toasty and warm during all of the (many) cold winter months in the midwest. Overall, soups man, they are pretty great. And this vegetable beef soup is one of my favorites.
Ingredients:
- 1.25 pound ground beef (you can use ground turkey, but this is one of the recipes where I prefer a nice lean ground beef)
- 1 medium-large sized yellow onion
- 2 sweet potatoes
- 2 celery stalks
- 5 carrots
- 1 15oz can whole kernel corn drained
- 1 can beef broth (low sodium stuff is what I use)
- 2 cups frozen green beans
- 1 46 oz bottle of v8 (use the low sodium, low calorie stuff)
- 1 tsp garlic powder
- salt
- pepper
Directions:
Grab a large soup pot. On medium heat toss in the ground beef and break it apart. While the ground beef is cooking, chop up your onion and celery. Toss those into the pot to start them sauteing.
While all of that is cooking, cut up your carrots and sweet potatoes. By now your meat should be cooked and your onions translucent. Add in your carrots, sweet potatoes, drained corn, and frozen green beans. Next add all of the liquids and your garlic powder. It’s going to smell A LOT like the V8, but don’t worry, that is going to cook off nicely.
Cover your soup and bring up to a boil for 30 mins. When you hit the 30 minute mark, bring the soup down to a simmer and leave covered to cook for around 4 hours. Remember, the longer you cook the soup, the better it’s gonna taste.
After cooking salt and pepper to taste. I normally do about 20 “cracks” on my pepper mill and around a tablespoon of salt.
Also soup is always better the second day, that’s just the way stuff is. Science and all that.
Enjoy!